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蛋清怎么烘焙
更新时间: 2020-10-26 00:00:00  

1、选择干净、无油、无水的玻璃或钢质器皿来盛装,准备一个电动打蛋器。

2、打蛋器沿着一个方向打,出现大量泡沫时开始分3次等量的加入细砂糖,这有助于蛋白起泡沫,直到打蛋器上可以拉出小弯钩,即为湿性发泡,蛋清打至湿性发泡可以制作。

3、干性发泡也叫做“硬性发泡”。蛋白打至湿性发泡时,继续用电动打蛋器搅拌,直至出现打蛋端朝上,蛋白都不会滴落、即为干性发泡,干性发泡蛋白适合制作。

4、干性是打蛋盆倒扣不会掉落 湿性是打蛋器上可以拉出弯勾 。

5、一般做戚风蛋糕和装饰用蛋白打到干性,慕斯蛋糕和天使蛋糕,打到湿性即可。

关键词: 蛋清 怎么 烘焙

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